Unagi Shops in Tokyo/Yokohama

[Route246]

Any recommendations for a nice shop to get unagi or anago prepared in a traditional style in the Tokyo/Yokohama area? I'm looking for a well-established shop that's been around and hasn't changed, preferably in the Tokyo area but Yokohama is OK, too.

[helenjp]

review of Obana (in Japanese this time, with photo of restaurant entrance and map)

Nothing else touches it, in my experience.

[Hiroyuki]

review of Obana (in Japanese this time, with photo of restaurant entrance and map)

Nothing else touches it, in my experience.

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I checked other webpages concerning this restraunt, and I found there are certain risks involved. For example, they do not accept reservations, there is a line of people depending on the day and time, they make you wait for 30 to 90 minutes after they take orders, they close as soon as their unagi are sold out for that day, etc.

http://www.tocera-sky.co.jp/dt_obana.htm

http://tokyo.gourmet.livedoor.com/restaurant/info/51.html

But the restaurant is attractive. It is said to be No. 1 in Kanto (Eastern part of Japan), and they serve tennen mono (natural ones, not cultured)!

[artal]

review of Obana (in Japanese this time, with photo of restaurant entrance and map)

Nothing else touches it, in my experience.

←

I checked other webpages concerning this restraunt, and I found there are certain risks involved. For example, they do not accept reservations, there is a line of people depending on the day and time, they make you wait for 30 to 90 minutes after they take orders, they close as soon as their unagi are sold out for that day, etc.

http://www.tocera-sky.co.jp/dt_obana.htm

http://tokyo.gourmet.livedoor.com/restaurant/info/51.html

But the restaurant is attractive. It is said to be No. 1 in Kanto (Eastern part of Japan), and they serve tennen mono (natural ones, not cultured)!

←

I had an amazing experience at Obana - we ate various styles of unagi. We started with eel in ponzu sauce (uzaku), shirayaki (lightly grilled and still pink in the middle), wrapped in a fluffy omelet (umaki) - and it was all stellar. We also had a reservation (our hotel made the arrangements for us) however maybe the rules have changed since we went this April. I don't remember waiting too long after we arrived, but mainly because we pre-ordered specific dishes we had read about.

[Hiroyuki]

I'm more attracted to an old, well-established one like Ooedo, which started operation in 1800. It is located in Nihonbashi, Tokyo.

Caution: I just introduced it to you; I've never been to that restaurant.

[Route246]

Hiroyuki-san,

I don't see this as a risk. I see it more as a challenge and adventure. If it's that good then it will certainly be worth it. I plan to put this on my list of "must-go" places based on this discussion here. If I fail, then try again some other time.

Thank you for the comments. It makes me that much more motivated to try it.

review of Obana (in Japanese this time, with photo of restaurant entrance and map)

Nothing else touches it, in my experience.

←

I checked other webpages concerning this restraunt, and I found there are certain risks involved. For example, they do not accept reservations, there is a line of people depending on the day and time, they make you wait for 30 to 90 minutes after they take orders, they close as soon as their unagi are sold out for that day, etc.

http://www.tocera-sky.co.jp/dt_obana.htm

http://tokyo.gourmet.livedoor.com/restaurant/info/51.html

But the restaurant is attractive. It is said to be No. 1 in Kanto (Eastern part of Japan), and they serve tennen mono (natural ones, not cultured)!

←

[Route246]

Thank you for this reference. This place looks fantastic.

I'm more attracted to an old, well-established one like Ooedo, which started operation in 1800.  It is located in Nihonbashi, Tokyo.

Caution:  I just introduced it to you; I've never been to that restaurant.

←